Title: Garlic stuffed mushrooms
Categories: Appetizers, Cheese
Yield: 4 servings
12 md Mushrooms
3 tb Unsalted Butter
2 Scallions, Sliced
1 1/2 tb Coarsely Ground Pecans
1 1/2 tb Fresh Parmesan Cheese *
1 1/2 tb Bread Crumbs
1/4 c Garlic Bechemel
Salt (To Taste)
Freshly Ground White Pepper
Cayenne Pepper
4 tb Unsalted Butter
4 tb Unbleached All-Purpose Flour
* Grate the Fresh Parmesan Cheese for this recipe.
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~-- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the
stems and reserve. Parboil the mushrooms in just enough water to
cover, for 3 minutes, until barely cooked. Drain well, blot with
paper towels, and set aside until needed. If the tip of the stems
seem woody, trim them away. Chop stems coarsely. Melt 2 T of the
butter in a skillet. Toss the chopped mushrooms stems and scallions.
Saute until tender and most of the mushroom juices have evaporated.
Toss in the pecans, bred crumbs, parmesan cheese, and remaining
Tablespoon of butter. Stir until the butter is melted and absorbed.
Stir in the garlic bechamel. Add salt and freshly ground pepper to
taste. Stuff each mushroom cap with the mixture, mounding it neatly
over the top. Sprinkle each with some cayenne pepper. Put stuffed
mushrooms in a lightly oiled, shallow baking dish. Bake for 10
minutes or until heated through. Serve at once. GARLIC BECHAMEL:
2-1/2 Cups scalded milk (More or less, depending on the thickness) 1
X salt and freshly ground white pepper to taste, 1 each large egg at
room temperature. 1 X garlic puree from 3 large heads of roasted
garlic melt the butter in a heavy saucepan and whisk in the flour.
Let this roux cook over low heat, stirring constantly for 3 to 4
minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat
and cook gently, stirring frequently, for 10 to 15 minutes. Add salt
and pepper and whisk in the garlic puree. Remove from the heat. Beat
the egg in a bowl. Beat some of the sauce into the egg. Next beat
the egg mixture back into the garlic sauce. Taste and correct
seasonings. Store in the refrigerator, with plastic wrap placed
directly on the surface of the sauce, until needed. Thin with milk
before using if necessary.